Keto Dutch Baby Pancake with Raspberry Sauce and Whipped Cream

Allergens

Contains no common allergens unless specified.

Ingredients

• 4 large eggs 1/2 cup almond flour 1/4 cup granulated erythritol or other keto
• friendly sweetener 1/4 teaspoon xanthan gum (optional) 1/2 teaspoon vanilla extract 1/4 teaspoon ground cinnamon 1/8 teaspoon salt 3/4 cup unsweetened almond milk 1 tablespoon butter 1 cup fresh raspberries 2 tablespoons water 2 tablespoons granulated erythritol or other keto
• friendly sweetener 1/2 cup heavy whipping cream 1 teaspoon vanilla extract

Instructions

1. a. Preheat oven to 425°F (220°C). b. In a blender, combine eggs, almond flour, erythritol, xanthan gum (if using), vanilla extract, cinnamon, and salt. Blend until smooth. c. Slowly add almond milk to the blender and blend until well combined. d. Let the batter rest for 5 minutes. e. Melt butter in a preheated oven safe skillet or pan over medium heat. f. Pour the batter into the skillet and bake for 20 25 minutes, or until puffed and golden brown. g. In a saucepan, combine raspberries, water, and sweetener. Cook over medium heat until berries start to break down and sauce thickens. h. In a separate bowl, whip heavy cream, vanilla extract, and sweetener until soft peaks form. i. Slice the Dutch Baby Pancake and serve with raspberry sauce and whipped cream.

Chef’s Insight

To achieve the perfect golden-brown color and puffy texture, ensure that your skillet or pan is preheated with butter before adding the batter.

Notes

Be sure to use a skillet or pan with a handle for easy removal from the oven.